Avocado Caprese Chicken
Ingredients
- 2 Tbsp Basil Infused Olive Oil
- 3 Tbsp Aged Traditional Dark Balsamic Vinegar
- 3 cloves Garlic, minced
- 1 tsp Fresh Oregano, chopped
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 4 Boneless Skinless Chicken Breasts
- 1 Fresh Tomato, sliced
- 1 Avocado, pitted and halved
- 4 slices Fresh Mozzarella, (thick)
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Reduction:
- 1/2 cup Aged Traditional Dark Balsamic Vinegar
- 1/2 tsp Brown Sugar
- 1/2 tsp Black Pepper
Preparation
In a small saucepan, add Aged Traditional Dark Balsamic Vinegar, brown sugar, and black pepper for the reduction. Heat over high heat, cooking until thickened, stirring occasionally. Keep over low heat until ready to serve.
In a large shallow bowl, stir together the Basil Infused Olive Oil, Aged Traditional Dark Balsamic Vinegar, garlic, oregano, basil, salt and pepper. Add in the chicken and allow to marinate for half an hour in the refrigerator. You can also marinate overnight. When ready to cook, preheat grill. Once grill is hot, add chicken and grill for 5 to 6 minutes per side, until cooked through. While the chicken is cooking, grill tomato slices and avocado halves for about 1 to 2 minutes per side. Remove avocado from peel and slice. Remove chicken from heat and add to a baking sheet. Top each breast with one to two slices of grilled tomato. Top with one to two slices of grilled avocado. Top each with one slice of mozzarella. Allow the heat to melt the cheese. If you need to, add a baking sheet to the oven and broil on Low until the cheese is melted. Top with shredded basil and balsamic reduction. Serve immediately
Note: If you prefer the oven over grilling: Simply grease a rimmed baking sheet with cooking spray and preheat the oven to 350˚F. Remove the chicken from the marinade and bake for 20 to 25 minutes, flipping halfway through.
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